Put the mayonnaise, curd cheese, sour cream and ketchup in a large enough bowl and mix together.
Remove the skin from the garlic, chop it very finely or press it through a garlic press and mix it with the dressing.
3. rinse kitchen herbs and dry with kitchen paper. Chop the chives. Pluck off parsley and tarragon leaves, chop finely.
Stir the herbs into the dressing and season everything with pepper, Tabasco, salt, cognac or brandy.
The American dressing goes well with endive and oak leaf lettuce, but also with romaine, chicory and iceberg lettuce. It is also suitable as a vegetable dip, e.g. with fennel, carrots, celery sticks and kohlrabi.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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